ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-19-2006, 09:20 PM   #1
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default Either pecan suks or I need practice

I did a practice run tonight with some pecan and poultry.
Knowing that it is a strong smoke, I treated it like I do mesquite. Let it burn until it is good and ashed over, almost to coals. I put a bird in and watched the smoke continue to exit the smoker.

The color was more blue than anything.
Opened it up after five minutes, black as tar bird.
I mean creosote city.

Screw that, back to mesquite.
bbqjoe is offline   Reply With Quote


Unread 10-19-2006, 09:25 PM   #2
Lazy Dawg
On the road to being a farker
 
Lazy Dawg's Avatar
 
Join Date: 03-07-06
Location: Sayville NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqjoe
I did a practice run tonight with some pecan and poultry.
Knowing that it is a strong smoke, I treated it like I do mesquite. Let it burn until it is good and ashed over, almost to coals. I put a bird in and watched the smoke continue to exit the smoker.

The color was more blue than anything.
Opened it up after five minutes, black as tar bird.
I mean creosote city.

Screw that, back to mesquite.


Hey Joe,
must be something in the air. I wound up with a tar bird also
__________________
Fred

Lazy Dawg BBQ Team

2 Offset Tin cans
1 Weber smokey Joe

When my day comes to meet my maker.... I hope to have spent a few days in paradise before the devil knows I'm there 8)
Lazy Dawg is offline   Reply With Quote


Unread 10-19-2006, 09:25 PM   #3
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

You need some hickory....probably not a lot of that near you though.
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 10-19-2006, 09:28 PM   #4
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jpw23
You need some hickory....probably not a lot of that near you though.
Nope no hickory round here. When I want to smoke with hickory, I just head to walmart and buy a few baseball bats and some axe handles.
bbqjoe is offline   Reply With Quote


Unread 10-19-2006, 09:30 PM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Joe,

I have no idea what happened and am too tired to sort it out tonight.

I burn lots and lots of Pecan and have seen anything approaching what you are describing
On first shot, seems like wet or green or funky wood, but...???

On the "harseness" scale, Mesquite is way above Pecan, based on my experience with both.
No basis for what you are reporting.

Maybe tomorrow...

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 10-19-2006, 09:33 PM   #6
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by bbqjoe
Nope no hickory round here. When I want to smoke with hickory, I just head to walmart and buy a few baseball bats and some axe handles.
Nothing like a good piece of hickory.
The Preacher (Clint Eastwood)
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Unread 10-19-2006, 09:37 PM   #7
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

"I put a bird in and watched the smoke continue to exit the smoker.

The color was more blue than anything.
Opened it up after five minutes, black as tar bird.
I mean creosote city."


Allright--one quick shot!

You just described the problem and the solution.

That is green, wet, or contaminated wood.
OR, major airflow restrction keeping it from burning cleanly.
Creosote!!!!!!
Remember--clear/blue smoke and all of that???

Anyway, give up if ya want, but that is a "burn" problem, not a "pecan" problem!

And, Hickory is even stronger than Pecan.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 10-20-2006, 12:33 AM   #8
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Well the wood has sat over a year, so I know it's aged long enough. The pieces were no more than two or three inches across. Dry as a bone I tell ya.
And as I said earlier, I let it burn at least halfway through before putting the bird in.

Nothing was wrong with airflow. The oyler is all automatic, and I sat with it only because I've never burned pecan before.

But what a freakin' mess.

The wood smelled very nice when burning. Almost fruity.
Maybe the guy who gave it to me mistakenly told me what it was.

Got me.
bbqjoe is offline   Reply With Quote


Unread 10-20-2006, 03:06 AM   #9
JamesB
is one Smokin' Farker
 
JamesB's Avatar
 
Join Date: 08-15-05
Location: Irving, Tx
Downloads: 0
Uploads: 0
Default

My guess is that it wasn't pecan. I cook almost exclusively with pecan. The pecan I use is usually aged for 9 - 12 months. It is usually a bit between oak and hickory in strenght. Much more mild than mesquite.

James.
JamesB is offline   Reply With Quote


Unread 10-20-2006, 06:29 AM   #10
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

I've seen people burn green hickory in an Oyler and not have a problem like that. I really like Pecan, too, and tend to agree with the others here.

Sorry about your nasty experience, Joe. Can you post a picture of the wood?

Edit: the wood that you are burning in the pit
__________________
Matt
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Unread 10-20-2006, 07:32 AM   #11
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

Doesn't sound like any pecan I've ever seen... Someone once told me that pecan and hickory are very closely related and interchangable. I find both to be quite mild, so I am betting someone was confused about the species.
__________________
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
Lang 60 Marie Laveau
WSM 22.5 Asmarelda
BSKD Gretchen
22.5 OTG Samantha
nmayeux is offline   Reply With Quote


Unread 10-20-2006, 07:57 AM   #12
MoKanMeathead
is One Chatty Farker
 
MoKanMeathead's Avatar
 
Join Date: 05-02-05
Location: Grain Valley, MO
Downloads: 0
Uploads: 0
Default

We burn Pecan and Cherry in the Lang with no problems at all, but for our birds its all Cherry - nice flavor and very nice color.
MoKanMeathead is offline   Reply With Quote


Unread 10-20-2006, 07:58 AM   #13
Puppyboy
Babbling Farker
 
Puppyboy's Avatar
 
Join Date: 07-07-06
Location: Osage City, Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye
Nothing like a good piece of hickory.
The Preacher (Clint Eastwood)
That movie rocks!!!

Anyway..... from what I have heard pecan ranks up there with cherry (my personal favorite for now).

At first I was gonna say it sounds like the wood is too green, but you covered that.

I was then thinking it might not be what he told you it was, but that was covered as well.

A pic would help alot.

I have not used pecan yet, but have quite a bit of it seasoning in the back yard so this thread it quite concerning.
__________________
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"
[URL]http://www.facebook.com/BarkinDawgsBBQCatering[/URL]
Puppyboy is offline   Reply With Quote


Unread 10-20-2006, 08:41 AM   #14
Arlin_MacRae
Moderator
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Me too, Joe. I use a lot of pecan and haven't ever had that problem. Pecan is a lighter smoke than either hickory or mesquite so you must have had something in that wood...
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 10-20-2006, 09:00 AM   #15
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

I agree with the others. Must be bad wood. I use 6-12 month old pecan. It's more mild than hickory. Pecan accounts for 75% of the wood I burn.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Behold! The Pecan Pie Fatty! (aka Pecan Pig) bigabyte Q-talk 81 12-31-2011 07:40 PM
Can you compare Pecan Shell smoke to Pecan Wood smoke? Pappy Q-talk 2 12-08-2011 08:43 AM
Practice Run this weekend...SE Wisconsin Anyone want to play practice judge? DavidLSI Q-talk 22 05-17-2011 04:24 PM
practice-practice-pratice HUCKS Competition BBQ 27 02-27-2010 10:33 AM
Pecan Smoked Pecan Rubbed Potato Smied Catfish cowgirl Q-talk 26 01-13-2010 08:45 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:28 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts